Preparation

Preheat oven to 350°F. Butter 3 (8- by 2-inch) round cake pans and line bottoms of each with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.

Whisk together boiling water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla. 3Sift together flour, baking soda, and salt in another bowl.

Beat together butter and sugars in a large bowl with an electric mixer until pale and fluffy, then add eggs 1 at a time, beating well after each addition. Beat in flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled).

Divide batter among pans, smoothing tops. Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until a tester comes out clean and layers begin to pull away from sides of pans, 20 to
25 minutes total. Cool layers in pans on racks 10 minutes, then invert onto racks, remove wax paper, and cool completely.

Put 1 cake layer, rounded side up, on a cake plate and spread with about 1 cup buttercream. Top with another cake layer, rounded side up, and spread with another cup buttercream. Top with remaining cake layer and frost top and sides of cake with remaining buttercream.

Cooks' notes:
 Cake layers may be made 2 days ahead of assembling and kept, wrapped well in plastic wrap, at room temperature or frozen up to 1 week.

 Cake may be assembled 1 day ahead and chilled in a cake keeper or loosely covered with plastic wrap (use toothpicks to hold wrap away from frosting). Bring to room temperature before serving.

 This batter can be baked in 2 (9- by 1-inch) round cake pans 25 to 30 minutes; in a 13- by 9- by 2-inch pan 35 to 40 minutes; in a 12-cup bundt pan 35 to 40 minutes; or in 24 (1/2-cup) muffin cups 20 to 25 minutes.

SELECT LATEST REVIEWS

I didn't make the brown sugar buttercream, but the devil's food cake was great (and made 24 cupcakes).

agsb1 from Nova Scotia / 02.22.15

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I have made this recipe, as cupcakes, 4 or five times now. I absolutely love it, BUT the liners always seem to pull away from the cake while they cool. Does anyone else have this problem?

A Cook from Savannah, Georgia / 11.14.10

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The cake is divine and certainly does make the best cupcakes. Icing is another thing, thought. Absolutely no flavourand family wholeheartedly suggested I never use it again.

A Cook from Ottawa, Canada / 10.10.10

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This devil's food cake is delicious! I'd give the cake itself a 4, but the recommended brown sugar buttercream takes it down a notch; definitely not my dream frosting pairing.
However, the cake itself is moist, flavorful, a perfect chocolate layer cake. I took the advice of several other reviewers, and used half coffee/half water as the liquid. And I did end up needing to bake for a little more than 25 minutes. But the layers came out pretty perfectly for me; they were very tender, so it was a little challenging to get them stacked without breaking, but I managed. I will definitely make this recipe again.
However, as I said, I am not a big fan of the brown sugar buttercream. If you don't relish the thought of eating a slab of pure butter on your cake, this may not be the frosting for you. It's just too rich for its own good; I'm all about splurging on decadent foods if the flavor merits, but this buttercream does not, for me.

A Cook from Philadelphia, PA / 09.20.10

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This is a terrific chocolate cake. I've made it with
the brown sugar buttercream, but we like it even
better with Caramel Icing between the layers and
Chocolate Fudge Icing top and sides, both
cooked icings from the Joy of Cooking. Two
issues with the cake: the directions say 20-25
minutes, but it takes 30-32 in my ovens, and I've
checked my ovens for accuracy. The other issue
is that invariably a chunk of cake from the
middle of the layer sticks to the buttered &
floured parchment paper. Have made this cake a
dozen times and it's happened every time.

marerobins from Lawrenceville, NJ / 09.16.10

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I love this cake, it has become the only chocolate cake I ever make! I follow the recipe exactly. I've done it as a cake and as 24 cupcakes. Always moist and wonderfully chocolatey.

ktbrk from Washington, DC / 04.13.10

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this recipe is fantastic! i've made it several times, and always to rave reviews. i always halve the recipe and make cupcakes, and substitute the boiling water for hot coffee to intensify the chocolate flavor - and the results have been consistently perfect! it is my go-to chocolate-cake recipe. delicious!!

A Cook from chicago, il / 03.06.10

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I would make this again - it is not too sweet and served as a good birthday cake. I used dark chocolate cocoa powder.

A Cook from Atlanta GA / 01.11.10

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Wow! I made this devil's food cake for use in the Devil's Food Cake with Peppermint Frosting here, and boy was it rich. The cakes slightly underbaked, and were delightful for it.

skinnyboy from NY, now in Chester, UK / 12.27.09

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My favorite chocolate cake recipe
This is an amazing devils food cake--light, but moist and great flavor. Takes a little time the first time you make it, but well worth it!!